Fennel, Summer Squash, Fish
July 16, 2017
WSJ 7 2017. 35 min, svgs 4 Use Sea bass or tilapia or (cat fish? or maybe trout?) Simple dish: Sauté diced fennel & onions, add herb butter, steam summer squash. Separately pan fry fish.
INGREDIENTS
- 1 bulb fennel with fronds – dice bulb; thin slice stalks & mince fronds.
- 2 oz butter (¼C)
- 1 TB minced dill
- 1 TB minced chives
- 1 TB sliced tarragon
- 1 clove garlic minced
- ½ shallot minced
- zest & juice 1 lemon
- 1 yellow onion minced
- 2 LBs summer squash cut into ½” dice or sliced
- 2 TB olive oil
- 4 – six oz sea bass fillets (or4 tilapia fillets) season with salt & pepper
- 2 Tb dry white wine (vermouth)
HERBED BUTTER in a bowl:
- Stir together: butter, dill, chives, fennel fronds, tarragon, garlic, shallots, lemon juice & zest.
SAUTÉ ONIONS & ADD SQUASH in a Sauté pan with lid
- Over med-hi heat: 1 ½ TB of herbed butter, add diced fennel bulb & stalks & onion. Sauté 3 min.
- Add diced squash & 1 Tb herbed butter. Reduce heat to med-low, cover & stew until tender & sweet 10-15 min.
BROWN FISH FILLETS IN SKILLET
- Med heat, 2 Tb oil. When pan is very hot, lay in fillets. Cook until golden brown ~ 3 min. Carefully flip fish, add wine to deglaze. Add remaining herbed butter, cook until butter melts and fish done 1-2 mins.
SERVE: divide squash onto each plate, top with fish fillet
Aperol spritz cocktail
July 5, 2017
WSJ July 2017
usual aperol spritz is 3:2:1. 3 parts prosecco, 2 parts aperol, 1 part soda water, over ice, slice of citrus garnish esp orange or pink grapefruit.
To make a pitcher to serve 8-10 . Add ice cubes to glasses or to pitcher.
- 1 (750 ml) bottle Aperol
- 1 (750 ml) bottle prosecco or sparkling rosé
- 3 c fresh pink grapefruit juice
- 8 oz/1cup tonic water
notes:750 ml = 3 cups
Fast Diet
December 27, 2016
one day: 500 calories, lots of water
2 meals 200 calories each
2 snacks 50 calories each
SNACKS 50 calories:
- 1 baby bel cheese
- 10 grapes
- ½ apple 1 tsp almond butter OR 1 stalk celery ½ TB almond butter
- 2 TB hummus 2 sl red pepper
- 1 slice crisp bread 1oz cheese
200 Calorie :
- 1 egg/1TB cheese/3 cherry tomatoes/toast
- 3 oz cheese/½ C lettuce /½ apple
- 1 sweet potato/ 3 oz yogurt/ 1 TB dried cranberries
- 4 oz chicken/1 C vegetables
- 2 eggs/1 oz cheese/½ C spinach
Sloe Gin cocktails
December 30, 2015
combine & mix in glass/shaker full of ice, strain.
Hermione
- 1.5 oz sloe gin (high end .. Plymouth / Sipsmith)
- 1 oz gin (0.5-1 oz)
- .75 oz Pama pomegranate liquer
- .5 oz red grapefruit juice
- 1.5 oz brut champagne
Sloe Gin Fizz
- 2 oz high end sloe gin
- 1 tsp simple syrup
- club soda
- ice
- lemon juice/wedge lemon
Béarnaise Sauce
November 29, 2014
Bon Appétit/epicurious
Use for Steak oscar (Bernie’s elk back star, crab & asparagus spears, top with sauce.) Makes 1 Cup.
- 1 Tb plus 1 C unsalted butter (2 sticks)
- 3 TB minced shallots
- Salt & Pepper
- 2 large egg yolks
- 2 TB Champagne vinegar or white wine vinegar .
- 1 TB lemon juice (or more)
- 1 TB finely chopped fresh tarragon leaves.
1. Medium heat, melt 1 Tb butter, add shallots, stir in vinegar. Cook over med heat until vinegar evaporated (3-4) minutes. reduce heat to low, continue 5 min longer. Transfer shallots to bowl, cool.
2.fill blender with hot water
3. Melt 1 C butter in small sauce pan until butter is foamy, transfer to measuring cup to pour into blender.
4. Empty water from blender, dry well. Combine egg yolks,lemon juice, & 1 Tb warm water into blender. Purée until smooth. Remove insert lid, with blender running slowly pour in melted butter. – discard milk solids at bottom of cup. Continue blending 2-3 min until creamy.
5. Pour into medium bowl,stir in shallot reduction and child tarragon. Taste, add more lemon juice if desired
Sill maka Matjes Herring
October 2, 2014
- Start with buttered bread,lettuce and sliced yukon gold potato and sliced med-hard boiled egg.
- Add Matjes herring
- Top with chopped chives and crème fraîche on the side. Var så god.
Drink with beer and snaps (aquavit) Skål!
Harissa Hollandaise
June 17, 2014
2014 WSJ, serve with asparagus potato frittata. Serves 4
- 1 egg yolk
- ½ tsp water
- ½ tsp harissa paste
- 6 TB melted butter, just warm
- juice from ½ lemon
Whisk yolks, water and harissa then beat until frothy in a bowl over simmering water.
Remove from heat.
Whisk in 1 TB butter at a time, keep bowl warm. season with lemon juice and salt & pepper.
Frittata
¼ C olive oil, ½ LB yukon gold potatoes, quartered and sliced thin, ½ C thin sliced sweet yellow onion,¾ C asparagus cut into ½ inch long pieces, 4 eggs beat until frothy. 450° Oven. Cook oil,potatoes & onion cast iron pan until done approx 12 min. Add cooked asparagus (boil 2 min). fold eggs, potatoes & asparagus into skillet, cook 8 min until sides set then transfer to oven for 10 min.
Turkish Red lentil soup
December 14, 2013
WSJ dec 2013 (Ana Sortun) 35 min Serves 4-6
3 TB butter
1 onion finely minced
1 red pepper finely diced (or cabbage/pumpkin/carrot/apple or squash)
2½ TB tomato paste
1 TB ground cumin seeds
1 ½ C red lentils (rinsed and drained)
8 C water
salt
¼ C fine ground bulgar
1 TB dried spearmint (not fresh)
2 tsp red pepper flakes or Aleppo (or Maras) pepper
2 tsp sumac (optional)
¼ C Greek yogurt
¼ C pomegranate seeds
- Melt 1 TB butter in pot, on medium heat, sauté onion & red pepper until softened (5 min)
- Stir in tomato paste and cumin, cook 2-3 min until aromatic
- Add lentils & water, bring to a boil, reduce and simmer 10-15 min until lentils tender
- Add bulgar, simmer 8 min until grains increase in volume (consistency of porridge)
- Add remaining butter, mint,red pepper and sumac. Once butter melts, salt to taste.
- Ladle soup into bowls, top with dollop yogurt, sprinkle pomegranate seeds.
Croque Monsieur
November 5, 2012
Serves 4
Each sandwich: 2 slices bread, ¼ C Mornay sauce, 3 oz ham, 1 oz cheese, 1 tsp mustard, brush grill side with butter.
- 8 slices sweet batard
- 12 oz thinly sliced ham
- 4 oz Gruyère cheese grated
- 4 tsp Dijon mustard
- 3 TBs unsalted butter melted
Mornay sauce: melt butter, add flour stir about 2 min, slowly whisk in milk, add spices. Cook until thickened 2-3 min. Add 2 oz grated cheese, whisk until melted. Remove discard bay leaf & thyme sprig.
- 2 TBs unsalted butter
- 2 TBs flour
- 1 C milk
- 1 bay leaf
- 1 fresh thyme sprig
- pinch fresh nutmeg
- 2 oz grated Gruyère cheese
Olsson Recipes 